Sunday, June 04, 2006

I Flip for ‘Crep’

There’s two things I like about crêpes.

The name, for one.

I used to call them ‘crapes’. With a long ‘a’, like in say, or day. Cr•ā•pes. And with the ‘s’ at the end. Craaaapessssss. Very American. All this despite high school French. From a French teacher from the deep south, who used to greet us with “Bon Jour, y’all!”. No kidding.

A while ago, while listening to our local collage radio station, KUCI (, there is a show in the morning’s when I take TeenGirl to school (no one walks, ‘cause you gotta’ avoid the early morning pervs out to snatch a girl – no kidding). This show plays all French music – from classics to chansons to techno to rap (yes, French rap). Most of it not too good. But she named the show ‘O Crêpe!’, and naturally pronounces it correctly, much more like Crap, which of course is the joke.

So now we say ‘crep’. With a short ‘e’, like in men, or bed. And we naturally pronounce it more like crap. With an ‘a’ like in clap. And find this for some reason funny every time.

The other reason I like them, of course, is the flip.

Nothing says chef like the flip. So, even though I’m hardly a chef, I flip at every occasion.

I’ve flipped sautéed onions, pancakes, crêpes (of course), fish, eggs, you name it.

I’ve flipped much of it right back onto the stove top.

Some things I’ve even flipped right into the dog’s mouth (he knows just where to stand to optimize the chances, just how to time his jump).

But nailing the perfect flip. Ohhh. That feels soooo good.

So half the fun of making the crêpes for breakfast was in the anticipation of lots of flips.

The other part of the inspiration was in finding something to do with some fresh cherries.

We had already popped most of them right into our mouths, arguably the best thing to do with fresh cherries. But I wanted to stretch a bit. Find something new. Something beyond cobbler and pie. Something a bit more ambitious than parfait.

So I saw, eventually, some recipes for fruit crêpes. And the idea of cherry filled crêpes appeared. With some almonds. Because, somehow, cherries and almonds seem to go together really well.

I made a stack of crêpes. And flipped every one. Note that I made half the crêpes savory, i.e. without the sugar and almond extract, then added this and made the remaining sweet crêpes.

And yes, of course I do all this cooking in front of my palm tree and bushes, in the bright sun light, seemingly far from a kitchen or stove. You just gotta’ have the right ambience to cook right!

And then TeenBoy made some scrambled eggs. Soft. With a little goat cheese. And some parsley.

For the cherries, they are just pitted, and cooked briefly with a little water and just a touch of sugar. I added a little almond extract, and sprinkled the result with almonds.

So the first course was crêpes filled with goat cheese scrambled eggs. Sounds a little weird, but really good.

The second course was the cherry crêpes with almonds. And that was really nice. Fresh, rich cherry flavor. Complemented by the almonds. With a cup of coffee. And about three feet of Sunday newspaper to page through while enjoying it all.

Cherry Almond Crêpes and Goat Cheese Scrambled Eggs Crêpes
Recipe by surfindaave

For the crêpes:
2 cups flour
2-3 tbsp confectioner’s sugar (for the sweet ones, leave it out for the savory ones)
2 eggs
2 cup milk
2 tbsp butter, melted and cooled slightly
1 tbsp almond extract (for the sweet ones, leave it out for the savory ones)
Butter, for the pan

For the eggs:
1 dozen fresh eggs
½ cup milk
4-6 ounces goat cheese, broken into small chunks
salt, pepper

For the cherries:
3 cups fresh cherries, washed and pitted
2-3 tbsp sugar
½ cup water
1 tbsp almond extract

Make the crepe batter:
Mix the dry ingredients, except the sugar, in a large bowl. Whisk together the wet ingredients, except the almond extract, in a medium bowl. Slowly whisk the wet into the dry, breaking up all the lumps. Whisk until just smooth. Reserve.

Make the cherry filling:
Heat the cherries, sugar and water in a small, heavy sauce pot. Let the cherries soften and thicken over medium heat. Remove from heat. Add the almond extract. Reserve.

Make the eggs:
Whisk together the eggs, milk, goat cheese, salt and pepper. In a large, non-stick frying pan, rub the bottom with butter, and heat over medium heat. Pour the egg mixture in, and continue to cook medium heat, stirring gently on occasion. Let the eggs cook, slowly, breaking up the largest clumps, until they are mostly, but not completely, set. Remove from heat.

Cook the crêpes:
Heat a small heavy frying pan over medium heat. Rub surface with butter lightly. When hot, ladle a small amount of batter onto pan (1/4 cup or so), and quickly tilt the pan to let the batter cover the entire surface. Let the crepe cook until lightly browned on the bottom. Flip. Cook on other side until slightly browned. Remove to a non-stick surface to cool. Repeat with remaining batter, rubbing the pan lightly with butter before cooking each one. As crepes cool, you can stack them on a plate.

When about ½ of the batter is used – stir in the sugar and almond extract.

Use the first set of crêpes for the scrambled eggs, and the second batch for the cherries.

Place one crêpe on a plate. Fill with 1-2 tbsp of either the scrambled eggs or cherry mixture. Roll lightly. Sprinkle with parsley for scrambled eggs, or with sugar and almonds for cherry crêpes.

Serve. Enjoy!

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Blogger anni said...

Beautiful markings. I can only imagine the soft, light texture of these lovely "creps". Don't you love their split personality? They can be both sweet AND savory. Is that pan enamel covered cast iron? I think I have the same wrist breaker....

11:53 PM  
Anonymous rachel said...

Ah, cherry season is just starting over here . . . you've got me thinking. Thankyou!

6:56 AM  
Anonymous sher said...

Yummmm!!! I can't think of anything better than than those cherry crepes.

3:50 PM  
Blogger Gaetano said...


Love your fresh cherry crepe, i made it and wept.

1:19 PM  
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